2,111 hot sauce recipes

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

Baked salmon muffins made with canned salmon, dill, lemon juice, and cracker meal. Shaped as patties or baked in muffin cups for a quick, kid-friendly protein-packed meal.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Sweet and tender corn works perfectly as a make in advance side dish to go with your barbecue grill.

Loaded with vegetables, the soup tasted light and so refreshing. I had it for dinner, and it was delicious. The dish didn't have many calories either, so perfect for my weight-loss diet.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Grilled rib eye steaks brushed with a sweet-and-tangy honey Dijon glaze and charred alongside thick red onion slices. A fast, bold grilled steak dinner with a sticky mustard crust.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

Individual meatloaf portions baked in muffin tins with Italian sausage, applesauce for moisture, and whole wheat breadcrumbs for fiber-rich kid-friendly dinners.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Raita with tomato, cucumber, scallions, and cilantro in a yogurt base with bloomed cumin and ginger. A cooling Indian condiment that tames spicy curries and adds a tangy, creamy contrast to any meal.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.